Qeema Samosa
A short home-style guide to Qeema Samosa, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Plain flour (maida)No plain flour (maida)? Use atta, sifted (the result is denser).
- Mince (qeema)No mince (qeema)? Use finely chopped chicken or soya granules.
- Onion (Pyaz)No onion? Use spring onions, or a little onion powder (less depth).
The usual way: fried
- Make a firm maida dough.
- Fill triangles with dry spiced qeema and onion, seal and deep-fry until golden.
In the air fryer (about 55 min)
- Make a firm maida dough.
- Fill triangles with dry spiced qeema and onion and seal well.
- Brush all over with oil and air fry at 180°C for 15 to 18 minutes, turning halfway, until golden.
Air fryer tip: Homemade maida dough comes out crisp but paler and more biscuit-like than fried. Samosa patti sheets give the crispest result.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.